Managers tend to hate the exercise and employees quite often can’t see any benefit (it’s often seen as a one way tool for management use).

Why did you decide to plant grapes and create your own label? That must be the most asked question owners of small wineries face.

The battle against Leafroll virus and mealy bug vectors has been lucky in having one Hawke’s Bay scientist on its side. Mary Shanahan talks to that man – Vaughn Bell from Plant and Food.

Over the past few issues Peter Saunders has looked at the history of the New Zealand wine industry, decade by decade. This month, he takes a closer look at where we currently sit and what the future holds.

As chairman of the Gimblett Gravels Winegrowers Association for the next two years, Gordon Russell expects to preside over some of the sub-region’s most significant developments.

What is a Vinotype? Joelle Thomson asks the founder of this system of categorizing the human palate, Master of Wine Tim Hanni.

Cellar door season is in full swing, and the summer season brings wine tasters into the regions in hordes. Now is a better time than ever to take advice from expert operators on facilitating the ideal cellar door experience, and bring it to your own cellar door. 

The stylistic finesse of New Zealand wines has impressed one of the guest judges at this year’s Air New Zealand Wine Awards.

The Air New Zealand Wine Awards are now over, the best wines acknowledged and the medals and trophies handed out. As Chair of Judges, Michael Brajkovich MW, acknowledges in his report, the quality across a wide range of varietals was a highlight.

Back in 1985, a young Kevin Judd issued winemaking instructions for the first Cloudy Bay Sauvignon Blanc over the phone. The wine, made from Marlborough fruit was produced in Gisborne, Kevin was based in Auckland. How things have changed.